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Bagatelle Raspberry Strawberry Trifle

MarizaMariza van de Poll


  • 4 tsp sugar
  • 2 tsp cornstarch
  • 2 egg yolks
  • 2 cups regular mil
  • 1 tsp vanilla extract
  • 1 8x4 pound cake
  • 2-4 tsp Marsala rum or brandy
  • 1 cup strawberry jam
  • 2 cups freshly raspberries
  • 1 1/2 cups heavy cream
  • 1 tsp sugar
Bagatelle Raspberry Strawberry Trifle photo



  • 1

    Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine. Gradually whisk milk. Cook over medium high heat stirring until thick about 25 minutes.

  • 2

    Transfer to a bowl, cover with cling paper and refrigerate for 2 hours or overnight.


  • 1

    Cut cake into pieces. Arrange layer of cake pieces in the bottom of a large glass bow. Sprinkle cake with Marsala, spread some jam over the cake, scatter raspberries over jam. Pour custard over berries. Repeat layering ending with custard.

  • 2

    Cover with plastic wrap and refrigerate for at least 3 hours. Remove 1 hour before serving.


Triple the custard recipe. Use frozen strawberries or raspberries instead of jam.



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